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Well, I got a couple of PM tips and one from another forum. Then I found a recipe in The French Laundry Cookbook that I mostly used as my basis. As most T. Keller stuff goes, it turned out amazing.

I first made a simple veggie stock using carrots, leeks, celery and mushrooms and a little bit of other stuff. The risotto had some Keller touches to it (as usual). After the rice was done he worked in some butter, and then he adds some hand-whipped cream mixed with salt and parm. It came out really creamy -- as you'd expect.

Anyhow, it was really good and the truffle was a tasty addition. Best risotto I have made. I also prepared a shaved zucchini salad to accompany it. And the wine was a 2003 L'Ermitage Brut Roederer Estate sparkling.

Very good meal, and the tiny baby man also had some.

k.

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There is a cult of ignorance in the United States...nurtured by the false notion that democracy means that “my ignorance is just as good as your knowledge.” -- Isaac Asimov

The only things I didn't follow in his recipe was dividing the cooking process into two parts. He has you stop mid-way through and refrigerate the rice for several hours. I also didn't use truffle oil in the whipped cream and substituted shallots for the onion.

k.

There is a cult of ignorance in the United States...nurtured by the false notion that democracy means that “my ignorance is just as good as your knowledge.” -- Isaac Asimov

I basically follow kellers technique as well. Most important part is to butter it out before you serve it and make sure its super creamy. Yummm. On a side note, been doing some rizzo with a table spoon of beet puree for a starch for tofu lately. Works wonderfully.